Raw 2gether!

Mock Pumpkin Pie Recipe

We are so excited to pass along this recipe for Mock Pumpkin Pie because we, without a doubt, know you will be as in love with this dessert as we are! Stacey and I went to an un-cooking class 2 weekends ago that was given by, none other than Rachel Fracassa, (Lemons In The Kitchen) who shared this recipe from Living Light Culinary Institute.  This un-cooking class was all about preparing all the typical Thanksgiving dishes, except these were being taught the raw and healthy way! :) From stuffing, to green beans almondine, to cranberry sauce, and waldorf salad, as completley delicious as they all were...this pie was our absolute favorite!

All that we need to tell you is to go to your kitchen and make this recipe! It looks like pumpkin pie, tastes like pumpkin pie, and has the texture of pumpkin pie! Need we say more! ENJOY!

MOCK PUMPKIN PIE (Makes one 9-inch pie)

(Our personal side notes that we took during class are highlighted in pink/brown)

Crust:

2 1/2 cups pecans, soaked and dehydrated (can also use walnuts)

1/4 teaspoon sea salt

1/4 cup raisins, soaked (they blend better when soaked)

3 tablespoons Rapadura

1/2 teaspoon cinnamon

Filling

3/4 cup water

2 carrots, chopped (must =about 1/2 cups) (Peel carrots first)

1 avocado, mashed

3/4 cup Rapadura

1/4 cup agave

1/4 teaspoon sea salt

2 teaspoons lemon juice (takes away the carrot flavor)

2 teaspoons pumpkin pie spice

1 cup water

1 tablespoon ground agar (a thickening agent that requires heating in this recipe)

HOW TO MAKE THE CRUST:

Place all the ingredients in a food processor fitted with the S blade and process until the mixture resembles coarse crumbs and begins to stick together. Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. Press the crust firmly into the pie plate.

HOW TO MAKE THE FILLING:

Place 3/4 cup of the water and the carrots in a Vita Mix or high speed blender and blend until smooth. Add the avocado, Rapadura, agave, sea salt, lemon juice, and pumpkin pie spice and blend until very smooth. Place the remaining 1 cup of water in a small saucepan and add the agar. Bring to a boil, stirring occassionally, and simmer for 2 minutes. Turn off the heat and allow the dissolved agar mixture to cool. Add the agar mixture to the Vita Mix and blend. Pour the filling into the crust. Chill the pie for at least 2 hours before serving. Covered with plastic wrap, Mock Pumpkin Pie will keep for 5 days.

Tis The Season For Lattes! (You've Got To Try this Alternative)

Well, it's almost here! Thanksgiving for us (here in the United States) is just 3 glorious days away, Christmas music is officially playing, the grocery shopping has begun, and this week is the time where family and friends begin to arrive! This is our absolute favorite time of year! However, there is almost more merriment to indulge in than one healthy body can take, from chips and dips, trays of cookies, cakes, truffles, and not to mention the addictive desire for a 'comfort' latte! Well, no worries with most of our clients still looking for ways to transition off of coffee and especially dairy lattes, we're coming to you today with a yummy latte alternative because being the transition queens that we are, we are always about finding do-able, real-life alternatives, so that you can still live your life through the holidays all while still looking and feeling your best! So, with all the corner and mall coffee shops beckoning your business to stop in for just one tall piping hot white chocolate mocha... try this solution: A Rice Milk Latte! This coffee drink that you will view here is iced, but simply ask for it to be warmed at a a low temperature and you will be incredibly satisfied! Click here to view us at our local coffee shop (Scooters, owned by Angie Lickliter, who we are interviewing) who has done our community a huge favor by accomodating all those of us that live a dairy free lifestyle that every now and again, crave a latte! PS~ If your local coffee shops don't offer rice, almond, or hemp, as an alternative, just bring your own rice, almond, or hemp milk in a thermos...and they will be most accomodating!

Craving Something Other Than Salad? Here's A Mock Tuna Fish Recipe For You!

 

We attended Rachel Fracassas (From Lemons In The Kitchen) un-cooking class this past week and we learned so many great tricks of the trade on how to prepare dishes for Thanksgiving! Rachel is amazing! After leaving with so many great recipes from her we browsed her site and found a recipe for tuna fish salad! Although this is recipe has been altered a touch we for sure wanted to pass along the credit to Rachel for even sharing the base of this recipe...so the credit is definitely to her! This recipe of Mock Tuna is so worth adding to your recipe file. The base is almonds and sunflower seeds and the amazing seafood taste comes from using kelp granules. So delicious! You could add vegan mayo, it would be a great addition to this recipe! ENJOY!